Easy Boursin Risotto
The easiest, make-ahead side dish!
We are getting into the home stretch of the holidays and I think what we all could use a little of right now….is rest.
That is where this dish comes in. I want you to consider putting this incredible and indulgent Boursin Risotto on your holiday menu…. as a side or a comforting main dish.
There is no constant stirring, just deliciousness. Go put your feet up. Sit by the fire. Your work here is done.
Easy Boursin Risotto
Ingredients:
6 cups chicken stock, divided (I use a combo of my homemade chicken stock and store bought, but better than bouillon + water is great or whatever)
2 cups arborio rice
Juice of 1 lemon
1 package Boursin Garlic & Fine Herbs
Kosher salt and freshly ground black pepper
Directions:
Preheat oven to 350F.
Bring 5 cups of the chicken stock to a boil in a large Dutch oven
Stir in 2 cups arborio rice, then cover and transfer to the middle rack of the oven. Bake for 40 minutes.
Remove from the oven, stir in the remaining 1 cup of chicken stock, the juice of 1 lemon, the package of Boursin cheese and 2 tsp salt and 1/2 tsp pepper. Add more stock until you get your desired consistency.
Note: The risotto can be make up to 48 hours in advance. Let it cool, then refrigerate it right in the pot you cooked it in. To reheat, just add 1 cup of chicken stock and stir on medium heat until it’s a nice thick-but-runny risotto consistency.
Remember - your holiday dinner is not the end all and be-all of
Leave me a comment or review if you try this recipe and don’t forget to tag me @christies.lovestory. I love seeing your own kitchen creations!